Caribbean Old Fashioned
Ingredients
- 2 ounces aged gold rum
- 3/4 ounce turbinado cane sugar simple syrup see Notes
- 2 splashes of Angostura bitters
- 2 splashes orange bitters
- A bit of juice from the cherry jar
- Garnish: orange twist and cherry
Instructions
- Put all the ingredients in a cocktail shaker and stir for 2 minutes.
- Strain into a double old fashioned glass filled with ice.
- Garnish with a orange twist and cherry.
Notes
* I recommend making one drink at a time. But in a pinch you could double or triple the recipe.
* For the rum: use The Scarlet Ibis Trinidad Rum (if you can find it) or any good quality aged gold rum.
* For orange bitters try Regans’ Orange Bitters No. 6
* For cherries use Luxardo Maraschino Cherries
* You can use traditional Simple Syrup in place of Turbinado Cane Sugar Simple Syrup.
* TURBINADO CANE SUGAR SIMPLE SYRUP
1 cup (8 ounces) water
1 cup turbinado cane sugar (Sugar in the Raw)
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
* For the rum: use The Scarlet Ibis Trinidad Rum (if you can find it) or any good quality aged gold rum.
* For orange bitters try Regans’ Orange Bitters No. 6
* For cherries use Luxardo Maraschino Cherries
* You can use traditional Simple Syrup in place of Turbinado Cane Sugar Simple Syrup.
* TURBINADO CANE SUGAR SIMPLE SYRUP
1 cup (8 ounces) water
1 cup turbinado cane sugar (Sugar in the Raw)
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
